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  • In The Kitchen - Almond Orange Cookies
  • bakingchocolateCindydesserteasyeverydaygluten-freehalf sheet panhealthyIn The Kitchenorangeparchment paperpure vanilla extractsnackzestzester

In The Kitchen - Almond Orange Cookies

If you visit our blog at all, you know we’re on a mission to find healthier options for our families. We also don’t want to sit around eating stuff that tastes like cardboard – as if our kids would go for that. We’re far from perfect…but everyone once-in-a-while we come across a recipe that, healthy or not, is REALLY super yummy (and thankfully free of refined sugar and gluten).

In cooking, and in life, I would definitely consider myself a minimalist. Less is more. Less furniture, less mail, less clutter, less technology…hopefully leads to less stress and more time to relax or cook (or drink wine, ha!). I like to look at ingredients and will always choose the item that has the least amount. That’s kind of how I ended up trying this Orange Almond Cookie recipe in the first place.

Honestly, these cookies are pretty healthy and have a yummy orange burst to them. I added chocolate chips to half the batch (I mean, they are cookies) and made half without. And they were both seriously good!! Personally, I like the cookies just as they are but you can definitely add raisins or cranberries too. Anything that might go with orange will work.

These cookies will not spread or rise, so when you scoop them out on to the sheet pan, what you see is what you’ll get. And they only bake for 10 minutes, so be sure to not overcook.

--Cindy

Orange Almond Cookies

Ingredients

2 cups Almond Flour
1/2 cup Unsweetened Grated Coconut
Zest of two Oranges
1/2 cup Honey
1 teaspoon Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
4 tablespoons Coconut Oil, melted
1/4 teaspoon Kosher Salt
1/4 cup Chocolate Chips (optional)

Directions

Preheat oven to 350 degrees.

Add the flour, coconut, and zest into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. 

Add in all the remaining ingredients and mix until combined. 

Scoop cookies out with small ice cream scooper on to a half sheet pan lined with parchment paper. (We used this 9/16oz - 1.3” scoop and the pre-cut parchment paper). Then press each cookie down gently with two fingers. These cookies do not spread or rise, so what you see is what you get.

Bake for 10 minutes until bottoms are just turning golden. Do not overcook. 

Recipe adapted from www.tessadomesticdiva.com

  • bakingchocolateCindydesserteasyeverydaygluten-freehalf sheet panhealthyIn The Kitchenorangeparchment paperpure vanilla extractsnackzestzester

Comments on this post (5)

  • Mar 31, 2017

    How many batches of the cookie recipe is used in the first photo above showing cookies scooped and press on a sheet pan?

    — DB

  • Mar 31, 2017

    Can you described the texture of these cookies?

    — :(

  • Aug 17, 2016

    Janet, the recipe makes about 8-9 cookies. I double the recipe every time and freeze the leftovers…. if there are any! If you want to try making bars, I would use our quarter sheet pan and press the dough down to about 1/4" thick.

    (http://www.cassandraskitchen.com/products/professional-half-sheet-pan-with-cross-wire-cooling-rack?variant=376832295)

    — Cassandra's Kitchen

  • Aug 02, 2016

    How many cookies does one batch make & if the dough could be made into bars, how large a pan would it take to have a good thickness

    — Janet Miles

  • Jul 30, 2016

    Andrew, take just a minute to read about this reasonably healthy cookie recipe. Sounds good!

    — andrew.szatkowski01@gmail. com

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